Greek coffee is finely ground coffee simmered in a small pot called a briki and served short, strong and unfiltered, with the grounds settling at the bottom of the cup. It is as much a ritual as a drink, meant to be sipped slowly. Here is what it is, how to order it, and how to enjoy it properly.
What makes Greek coffee different?
Two things: the grind and the method. The coffee is ground to a fine powder, much finer than for a cafetiere or filter, and it is simmered with water rather than filtered. The result is a small, intense cup topped with a delicate foam called kaimaki, with a layer of grounds resting at the base.
How it is made
It is brewed in a briki, a small long-handled pot, by gently heating the water, coffee and any sugar together until the foam rises, then pouring it straight into the cup. For the full method, follow our step-by-step guide to making Greek coffee at home.
How to order it: sketos, metrios, glykos
Greek coffee is ordered by sweetness, and the sugar is added while it brews, not afterwards:
- Sketos: no sugar, for the purists.
- Metrios: medium, about one spoon of sugar.
- Glykos: sweet, about two spoons.
How to enjoy it
Greek coffee is not a drink to rush. It is served small, usually with a glass of water, and meant to be sipped slowly over conversation, the heart of the Greek kafenio. Let the grounds settle first, and stop before you reach the thick sludge at the bottom.
Greek coffee and Turkish coffee
The method is nearly identical to Turkish and other Balkan coffees, with the differences being largely cultural. We cover them in Greek coffee vs Turkish coffee.
